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September 19, 2013

Slow Cooker Turkey Chili

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 This Slow Cooker Turkey Chili recipe is perfect for a fall day!

Slow Cooker Turkey Chili

Fall is definitely in the air here in Pennsylvania.  I’m loving it!  This is maybe my favorite time of year in-part because of all the yummy comfort food that comes with it.  This is when we break out the slow cooker on a regular basis and I can’t tell you how much I love avoiding that 5 o’clock what’s-for-dinner scramble.  This Slow Cooker Turkey Chili recipe is easy to make, hearty, and healthy.  It’s perfect for game day or for a Sunday dinner with family and friends. And if you guessed that it’s even better on day 2, you guessed right.

Slow Cooker Turkey Chili Recipe

Yum. Doesn’t it look delicious? Soooo good.  Kudos to my husband for putting this one together for us last weekend.  Whatcha making next, honey?   ๐Ÿ˜‰

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Ingredients

  • 1lb. ground turkey (or one package, some are a little over a pound)
  • 2 40-oz. cans kidney beans, drained and rinsed (I like to use one dark red and one light red)
  • 4 onions, diced
  • 4 stalks of celery, chopped
  • 2 jalapenos, chopped (optional)
  • 4 diced tomatoes or 16 oz can of diced tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 tsp cayenne pepper
  • 1 tablespoon paprika

Instructions

  1. Sauté the ground turkey in a pan or wok over medium high heat and add the chopped onions and spices. I like to get the meat started first and then chop it finely with a spatula, adding the onions and spices a couple of minutes after the turkey is started.
  2. Add the chopped celery and cook for two minutes before adding the jalapenos and garlic last. Remember to avoid touching your eyes and wash your hands thoroughly if you've touched the jalapenos. Sauté until the turkey is cooked and then turn off the heat.
  3. Use a spatula to transfer the mixture from the sauté pan to the slow cooker. Make sure to get all of the spice mixture out of the bottom of the pan as it will add flavor to the chili.
  4. Set the slow cooker to cook on low heat. Mix in the tomatoes and cook for an hour before adding the kidney beans. Mix again.
  5. Cook for at least 6 hours. Longer cooking times tend to intensify the flavors.

Top with shredded cheddar cheese, scallions or a splash of vinegar if desired.

Did you make this recipe?

Tag me on social (@seemomclick) so I can see your delicious food!

© Lindsay @SeeMomClick
Category: Recipes
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Filed Under: Recipes Tagged With: Dinner Recipes, Fall Recipes, recipes, Slow Cooker Recipes

About Lindsay Frank

Lindsay is the Owner/Editor and Content Creator at See Mom Click, a family travel and lifestyle blog based in Central Pennsylvania. She is a wife and mom of two kids and a handful of fur babies.

Reader Interactions

Comments

  1. Jennifer Garza says

    September 20, 2013 at 09:20

    OMG that looks amazing! Good photos too!!!! Great job!

    Reply
    • Lindsay says

      September 20, 2013 at 09:56

      Thank you Jennifer! I was the photographer but I have to give my husband credit for the chili. I love it when he cooks! ๐Ÿ˜€

      Reply
  2. Dawn says

    February 19, 2014 at 10:50

    This recipe looks delicious! I’ve pinned it to make for my hubby ๐Ÿ™‚

    Reply
    • Lindsay says

      February 19, 2014 at 11:51

      This one is actually my husband’s recipe. I bet yours will love it too! Enjoy!

      Reply
      • Gail says

        February 1, 2016 at 20:07

        Hi there, are you supposed to drain the kidney beans before adding them?

        Reply
        • Lindsay Frank says

          February 2, 2016 at 08:14

          Hi Gail! Yes, drain the kidney beans. Good question!

          Reply

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